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Creamy Lemon Garlic Shrimp Pasta

A plate of rich, yellow Creamy Lemon Garlic Shrimp Pasta topped with plump shrimp and fresh parsley.
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Make a rich and flavorful pasta dish featuring shrimp coated in a bright lemon and garlic cream sauce. This recipe is quick enough for a weeknight meal.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. When the butter melts, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. If using, pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for 3 minutes until it starts to thicken slightly.
  7. Stir in the Parmesan cheese until smooth. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. Season with salt and pepper.
  8. Return the cooked shrimp and the drained pasta to the skillet. Toss everything together until the pasta and shrimp are fully coated in the sauce.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • To prevent the sauce from breaking, keep the heat low when adding the cream and cheese. Do not let the sauce boil rapidly once the dairy is added.
  • Use fresh lemon juice for the best flavor; bottled juice will change the taste.
  • If you skip the wine, replace it with an equal amount of chicken broth or reserved pasta water.

Nutrition

Find it online: https://magazinemeal.com/creamy-lemon-garlic-shrimp-pasta/